Juicy, tender, and with a kick of heat, this Mongolian pork is an easy weeknight dinner that’s better than takeout. It’s rich, tangy, and loaded with fragrant garlic and ginger.

 

Mongolian beef is one of the most popular takeout food orders around. But it turns out you can make an even better version of it at home using pork! This 20-minute Mongolian pork recipe has juicy strips of seared pork, coated in a sweet and spicy sauce that’s loaded with soy sauce and vinegar. 

This comforting takeout-style recipe is packed with garlic and ginger, and garnished with green onions, so it’s super fresh. Served over a bed of fluffy white rice, this is the ultimate comfort food. 

Why You’ll Love This Mongolian Pork Recipe

This is one of those recipes that I make all the time, on weeknights, weekends, or when hosting. Here’s why you’re going to love this recipe, too.

• Quick and easy. This is a simple and straightforward recipe. It only takes 20 minutes to make, and the instructions are very easy. It won’t leave your kitchen a mess, so it’s a great dinner to make after work. 
• Better than takeout. If you’re a fan of Panda Express Mongolian pork, then you will love this recipe. It’s just like the Panda Express version … except fresher and more flavorful! 
• Affordable. I love to order takeout, but it’s gotten so expensive these days. Not only is this Mongolian pork juicier, tangier, and more delicious than takeout versions, but it’s substantially cheaper, too. 
• Serve it in any way. I usually make Mongolian pork to eat as a complete meal. But this is also a perfect side dish whenever you’re eating Chinese food. 

What Is Mongolian Pork?

Mongolian pork is a variation of Mongolian beef, which is a common Taiwanese dish. It’s made out of strips of juicy and tender seared meat, which are finished in a thick and velvety brown sauce that’s a tiny bit spicy, a little bit sour, and fairly sweet. 

Recipe Ingredients

Here are all the ingredients you’ll need to make this better-than-takeout Mongolian pork recipe. Make sure to check out the recipe card at the end of the page to see the exact amounts for each of the ingredients.

• Pork tenderloin – The pork needs to be trimmed and then cut into thin strips.
• Cornstarch – Cornstarch seals the pork so that it stays juicy, and it also helps thicken the sauce.
• Sesame oil – You can use regular or toasted oil.
• Garlic
• Ginger
• Soy sauce – use low sodium to cut back on the salt
• Brown sugar – Light or dark brown sugar will work for this recipe. Dark brown sugar has a more rich and intense flavor.
• Rice vinegar – If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar.
• Chili garlic paste – This ingredient isn’t super spicy, so it will just give your recipe a mild kick.
• Cooked white rice – You can use brown rice if you prefer, but white rice is best for this recipe.
• Sesame seeds – This is a garnish.
• Green onions – Scallions are used as a garnish in this recipe. You can use the whole green onion or just the green part. 

How to Make Mongolian Pork

Here’s how to make this 20-minute sweet-and-sour Mongolian pork recipe. It’s so easy!

• Toss the meat with cornstarch. Add the pork strips to a bowl, and toss them in cornstarch until they’re well coated.
• Cook the meat. Heat the sesame oil in a skillet over high heat, then add the park. Cook until brown, about 3-4 minutes.

• Add the aromatics. Add the garlic and ginger to the skillet and cook until browned, which will take about 3-4 minutes. 
• Make the sauce. While the pork, garlic, and ginger cook, mix together the soy sauce, brown sugar, rice vinegar, and garlic paste. 
• Add the sauce. Pour the sauce into the skillet and bring it to a boil.
• Cook. Keep cooking the Mongolian pork until the meat is fully cooked and the sauce starts to thicken. This should take 3-4 minutes. 

• Serve. Serve the pork over white rice and garnish with sesame seeds and green onion. 

Tips for Success

Here are some simple tricks and tips to help you make the best Mongolian pork.

• Really brown the pork. One of the most important parts of this recipe is browning the meat. Browning pork is how you get the most flavor out of the meat. Make sure the skillet is very hot before adding the meat, and don’t stir the meat too much. 
• Use a wok. If you have a wok in your kitchen, now’s a great time to use it. Woks retain heat well, so they’re perfectly designed for a recipe like Mongolian pork. 
• Toast the sesame seeds. If you want to add an earthier and nuttier flavor to this recipe, use toasted sesame seeds. You can buy toasted sesame seeds, or toast them in a dry skillet over medium heat for a minute or so. 
• How to peel ginger. Here’s an easy tip for peeling ginger: use a spoon! Run the spoon across the ginger to remove the peel quickly and efficiently. 

Serving Suggestions

One of my favorite ways to serve Mongolian pork is family style, with lots of other Asian dishes. Here are a few recipes that I think go really well with this tender and sweet pork.

• Asian Napa Cabbage Slaw
• Instant Pot Jasmine Rice
• Asian Salad
• Air Fryer Egg Rolls

How to Store & Reheat Leftovers

This is a really easy recipe to store and reheat. Here’s everything you need to know.

• Fridge. Keep the pork in an airtight container and it will last in the fridge for 3 days. For best results, store the pork and the rice separately.
• Reheat. The best way to reheat Mongolian pork is on the stove over medium heat until warmed through. You can also reheat it in the microwave in 30-second increments.
• Freezer. To freeze this recipe, make sure the meat is completely cooled, then place it in an airtight container in the freezer for up to 3 months. Thaw or defrost entirely before reheating. 

More Easy Pork Recipes

If you love pork as much as I do, then you’ve got to try these easy recipes.

• Green Chili Pork
• French Onion Pork Chops
• Pork Carnitas
• Pork Stir-Fry
• Air Fryer Pork Tenderloin

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